Kokum Kadi (Bhinda kadi) – 1

This is one of the popular drinks during summer at my native. During these hot months, fresh kokum is available in large quantities. So this kadi is prepared in every household. This is prepared even in big functions.

The basic kadi is made from kokum, green chilies, asafoetida(optional), salt and jaggery. But the seasoning varies. According to me, the best seasoning is that of wood charcoal(Ingale/angare). It gives an amazing aroma to the kadi. But when it is not available, a seasoning of mustard and red chilies is used. Some people even make it without any seasoning. The kadi tastes at its best when served cold.

Ingredients:
2 tbl spns kokum syrup or 2 whole fresh kokum or 4-5 dry kokum skins
2 cups water
Oil
3 green chillies
1 red chili
1 tea spn sugar/jaggery
A pinch asafoetida
Salt

Seasoning 1 : Some wood charcoal heated till it becomes red and coconut oil
Seasoning 2 : Oil, mustard seeds and 1-2 red chilies broken into pieces

Method:
Mix kokum with water. Squeeze it with hands till it leaves the color. Change the water 2-3 times. Discard the skin and use the water.

If fresh kokum is not available, used dried skins and leave them in water for about 30mins or so. If kokum syrup is used, dilute it with water.
Mix kokum water, salt, sugar/jaggery, green chillies, salt. Dilute asafoetida in water and add to the mixture.

When Seasoning 2 is used:
Heat oil. Add mustard seeds. When they start popping, add red chili cut into small pieces, add this to kadi. Close the lid immediately. Serve chilled.

When Seasoning 1 is used:
Heat charcoal till it becomes red. Take it in a big spoon.

Add a drop of coconut oil on the charcoal.

Immediately dip the spoon along with charcoal into the kadi and close the lid. (This should be done very fast so that all the fumes that come out of charcoal are trapped in kadi).

Discard charcoals. Serve chilled.

When dried kokum skin is used, kadi looks like following.

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Serves : 2
Preparation time : 10min

16 Comments for “Kokum Kadi (Bhinda kadi) – 1”

shraddha

says:

hi shilpa,
am so fascinated about ur site,that today i have spent almost 3hrs on ur website.addicting…huh.
can i add one drink which my aayi used to make during summer.called Aamba Panna[raw mango juice].i did try it while i was in delhi,but nothing like made by my aayi.
here is the receipe for “mango panna”
:- 2-3 semi raw or raw mango.
sugar for taste.
rock salt
roasted & powdered cumin seeds[jeera].
boil the mangos with water untill soft.
seperate the pulp from the skin & seed.
mix pulp with sugar, add cold water [500cc].give two runs in the juicer,or untill sugar dissolved & the pulp well mixed with cold water.
add rock salt and sprinkel with cummin seeds at the end.serve cold.its a very cooling and energising drink during summer.
it tastes yummy.
thanks
shraddha

Shilpa: Thanks Shraddha. Looks very interesting, I will try it sometime.

Smitaa

says:

Thanks Shilpa for the interesting recipe for cool drink………….

Shraddha…………as for panha try it with jaggery or u can use 1:1 jaggery and sugar.

One thing is jaggery is better for health than sugar as it is an excellant source to boot Ca. Secondly, compare the taste of jaggery to sugar and let me know……………

Waiting for reply eagerly.

Smitaa

aruna

says:

The pictures look so appealing. Miss the raw fruit shilpa…When we got the raw ones (very rarely) , my mom used to make this kadi, but she never gave a charcoal phanna. Maybe as charcoal is not readily avble as in native place. I can imagine the heavenly taste. Wow…wish could buy the raw once here.

Shilpa Shanbhag

says:

Hi Shilpa,

This is our version of kokam kadi,

Kokam syrup or 7-8 dried kokam (if dried kokum is used add it to hot water and keep aside)
1 green chilly
2-3 flakes of garlic
1 cup fresh/frozen coconut
Coconut milk readily available doesnt give good taste, better to use fresh coconut. Frozen coconut can be brought to room temperature or microvaved or hot water can be used while grinding.

Grind Coconut gratings, garlic and green chilly adding enough water and drain the same you can repeat it till the coconut becomes dry after squeezing out water. Add this to the Kokum put in hot water. Add salt if required, if salted kokum is used check the salt first and add only if necessary.

This is a very good drink during fish fry or along with chicken gravy, it can be mixed with rice and it tastes heavenly. For our family this is a must on Sundays when we make anything non-vegetarian.

The vegetarian version (ie during fast) omit the garlic and add 2-3 peppercorns.

Shilpa: Shilpa, here is the version mentioned by you. We make this often with sol.

Prachi

says:

Wat a stupid receipe. ive never seen such a receipe.
HOW CAN CHARCOAL BE EATEN.

Shilpa: Prachi, suggest reading the post again. The charcoal is not eaten here, it is thrown away, after the seasoning process is over.

MAITREYEE

says:

HI,
I THINK UR WEBSITE IS EXTREMELY INTERESTING.!!!!!!!! CONGRATULATIONS.!!!!!!!!
I THOUGHT THE ADDITION OF THE SMOKED FLAVOUR TO TH E KADI CUD MAKE IT EVEN MORE DELICIOUS.IN FACT WHEN I TRIED IT OUT IT WS ABSOLUTELY MINDBLOWING AND ALMOST EXOTIC TO TASTE.
I WAS WONDERING IF U CUD ADD THE RECIPE OF THE FAMOUS “TEEVAL” FROM GOA.FOR THOS WHO DO NOT WANT TO MAKE SUCH ELABORATE KADI.

THANKS AND REGARDS.
TEEVAL:
INGREDIENTS.:
8-10 SOLA ( DREID KOKAM PCS)
2-3 CHILLIES ( SLIT AND CHOPPED)
PINCH OF HING ( IRANI HING)
SALT AND SUGAR TO TASTE.
1 BSP OF CHOPPED CORIANDER.
METHOD.
SOAK SOLA IN SAY ABOUT A CUP OF WATER.FOR ABOUT 1 HR.ADD ALL THE INGREDIENTS AND STIR.AND KEEP ASIDE FOR A WHILE.
U CAN ALSO REFIRGERATE THIS AND HV IT AS A DRINK.BUT THIS IS USUALLY SERVED WITH THE 2ND HELPING OF RICE ALONG WITH FISH CURRY.

says:

This looks amazing — especially the addition of the charcoal. I wish we had some wood charcoal to try this, but I will remember it for future experiments! Thanks for this great step-by-step post.

Anupama

says:

Shilpa, please tell me how to store the dried kokum? My brother sent me a packet of dried kokum in plastic bag. Now it is outside at the room temp. Should I empty it & put in the fridge? Please let me know.

Shilpa: store in an air tight container so that moisture does not get into the pack. It can be left at room temperature, no need to refrigerate.

says:

This is great. Inspired by someone’s earlier post using Kokum, I bought them. Since we don’t use kokum in any of our regular cooking and I lost the earlier link, am sure I can make this. Thanks! The charcoal trick is interesting..appreciate your patience and cool demeanour with which you respond to your readers comment. Am sure you will catch up soon! 🙂

Priya V

says:

My MIL makes futti kadi similar to the one maitreyee mentioned above except for adding green chillies, instead she adds dried red chillies held over a flame until they get a little black and immediately adds them to the kadi so that it gets the smoky flavour.It indeed takes the kadi to another level.

Namrata

says:

Hi shilpa,
Just wanted to know something…is kokum same as black tamarind….i didnt get kokum syrup in indian store here…so i thought they both are same…..i made kadi out of it…it tastes ok….but smells awfull….donno what went wrong…

Deepali

says:

Hi I love your website. The fish thali was sooo tempting!! wanted to bite my computer 🙂 I have always loved goan biryani.. chicken, mutton, prawns. Could you please post those receipes.

Thank you!!

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